Apple Cider Turkey Breast

Directions

• Step 1 For the brine: add ingredients to a large sauce pan and heat to dissolve salt and brown sugar. Once dissolved, remove from heat and cool completely.
• Step 2 Remove turkey from packaging (making sure to remove the gravy packet if it came with one) and rinse with cool water.
• Step 3 Place the turkey in a 2.5 gallon plastic bag and add brine. Place in refrigerator at least 8 hour but preferably overnight.
• Step 4 Preheat oven or smoker to 325°F
• Step 5 Remove turkey from brine and pat dry. Place on a metal rack set in roasting pan.
• Step 6 Drizzle oil over turkey and rub to evenly coat the turkey skin. Season with ground black peeper.
• Step 7 Roast until the juices run clear and internal temperature reaches 165°F. (Use an instant-read meat thermometer inserted into the thickest part of the breast, not touching the bone reads 165°F or 65°C).
• Step 8 Let rest for 15 minutes before slicing.
• Step 9 While turkey is resting, transfer pan drippings to a skillet and skim off excess grease, leaving about 2 tablespoons in the skillet. Place skillet over low heat and add shallots, cook until soft and opaque, about 5 minutes.
• Step 10 Add butter to skillet and melt, once melted whisk in the white wine, cook for about 2 minutes.Whisk in the flour and cook for an additional 1 minute to remove the flour taste
• Step 11 Slowly whisk in the chicken stock, until well combined. Simmer over low heat, stirring occasionally until gravy has thickened
• Step 12 For a creamier, lighter gravy whisk in half and half.